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Meat tenderness appears as top rated issue to be solved concerning meat sensorial quality, which requires enhanced knowledge and further work to understand the processes involved. Meat tenderness plays an important role, where entire pieces of meat are cooked, fried or barbecued. In these cases some types of meat, in particular beef, have to undergo a certain ripening or ageing period before cooking and consumption in order to achieve the necessary tenderness. In the fabrication of many processed meat products the toughness or tenderness of the meat used is of minor importance. Many meat products are composed of comminuted meat, a process where even previously tough meat is made palatable. Further processing of larger pieces of meat also results in good chewing quality as these products are cured and fermented or cured and cooked, which makes them tender. Tenderness of meat depends on various pre-and post slaughter factors. In the recent past, much of the advancements were occurred in the methods employed for tenderization of meat. These newer methods of meat tenderization resulted in better efficiency and high quality meat products. In this review, emerging trends and technologies in meat tenderization have been discussed briefly.

Tissue engineering is the use of a combination of cells, engineering and materials methods, and suitable biochemical and physicochemical factors to improve or replace biological tissues. Current meat production methods have many health, environmental and other problems associated with them like high risk of infectious animal diseases, nutrition-related diseases, resource use and environmental pollution through green house gas emissions, decrease in the fresh water supply, erosion and subsequent habitat and biodiversity loss besides the use of farm animals and nonsustainable meat supply. A new approach to produce meat and thereby reducing these risks is probably feasible with existing tissue engineering techniques and has been proposed as a humane, safe and environmentally beneficial alternative to slaughtered animal flesh. The growing demand for meat and the shrinking resources available to produce it by current methods also demand a new sustainable production system. In vitro meat production system ensures sustainable production of a new chemically safe and disease free meat besides reducing the animal suffering significantly. This review discusses the discuss about in-vitro meat production systems by involving various techniques. It is a concept in which edible animal tissues can be produced by the culturing through tissue engineering techniques like Scaffold-based techniques and self-organizing techniques.

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